welcome to another installment of college meal chronicles! easy and fast food with only a few ingredients. tasty as always. and of course, you don’t need to be in college to make these.
if someone’s going to be making breakfast at home, it’s usually my dad. weekend mornings consist of omelettes (usually with cheddar cheese, sometimes with smatterings of other things in the house- leftover caramelized onions, basil, tomatoes, avocado, mushrooms, etc), challah french toast, or alton brown’s pancakes, tall and golden and studded with 5 chocolate chips each (exactly 5- he refuses to add anymore, and the rest of us would riot if he used less). and i’ve come to think of 5 as the perfect number for the ladle (i’m guessing it’s a scant 1/3 cup, but not completely sure) he uses anyways; the ratio of plain pancake, where the buttery, fluffy qualities shine through against the always amazing pockets of molten chocolate.
let’s talk toppings real quick before i let you go. my dad does chocolate chips or plain (at which point there’s usually a bowl of maple syrup on the table for dipping). for the batch photographed here, i did a chopped chocolate bar. it was filled with caramel but the caramel got lost, so i would recommend eating chunks of it plain rather than trying to make chocolate caramel pancakes (but dang that would have been good- i suspect caramel drizzled chocolate chip pancakes would be deadly/wonderful). chocolate chip and blueberries is a really nice combo; you get the sweet chocolate and the sweet/tart berries. plain ones doused in melted butter and brown sugar is equally unreal, and if you were trying to channel my cousin, the one with whom i had a standing tuesday baking date with (ahhh, those were the days, when there was baking every week) when i was 7ish and made countless batches of chocolate chip cookies with, you’d do the brown sugar/butter combo over chocolate chip pancakes. for lunch. enough said. or chopped crispy bacon, diced apple/pear/stone fruit/berries, dried cherries/apricots, toasted almonds/pecans/macadamias, you name it, it’ll pass with flying colors. except for maybe apple and kielbasa pancakes, which are as weird as they sound, but i bet you knew that already.
1 year ago: Angel Food Cake Trifles with Chocolate Mousse
2 years ago: Garlic and Rosemary Infused Penne with Chickpeas
- 1 cup all-purpose flour
- 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1/6 T kosher salt
- 1/3 T granulated sugar
- 1 large egg room temperature
- 2 T unsalted butter melted and cooled
- 1 cup buttermilk room temperature (or 1 T white vinegar topped off with milk to total 1 cup)
- fruit, chocolate chips, or other toppings
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Combine all ingredients. Use within 3 months.
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Whisk the egg and butter in a bowl, then whisk in the buttermilk.
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Add to the pancake mix. Whisk until just combined. Don't worry about the lumps.
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Ladle onto the griddle and sprinkle on toppings. Press in the toppings gently. When bubbles begin to set around the edges and the bottom is golden, flip. Cook until set.
From Alton Brown.